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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein23% · 77g
Carbs48% · 160g
Fat29% · 42g
7g
Fiber
2030mg
Sodium
5.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
98th pctl
More protein than 98% of 1,474 meals
Protein density
5.9g /100cal
Leaner than 77% of meals
vs Poultry average
60% heavier
This1300
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Feta Cheese
Thyme
Chopped Chicken Breast
Onion
Mozzarella Cheese
Roasted Onion & Garlic Spread
Cremini Mushrooms
Pizza Dough
Garlic Powder
Flour
Salt
Black Pepper
Olive Oil
Sugar
Cooking Oil
How to make it
1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking. Evenly sprinkle dough balls with 2 TBSP flour. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2
While dough rests, halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Strip thyme leaves from stems; discard stems and roughly chop half the leaves (reserve remaining thyme for garnish).
3
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3-4 minutes.Add mushrooms and chopped thyme; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 5 minutes. TIP: If pan looks dry, add another drizzle of oil.Add garlic powder, 1 tsp sugar (2 tsp for 4 servings), and ¼ cup water. Cook, stirring occasionally, until onion is jammy and caramelized and mushrooms are browned and tender, 2-3 minutes more. Season with salt and pepper. (For 4, you may need to work in batches.)
4
Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough.Cover dough with a clean kitchen towel and let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)
5
Use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.Evenly spread dough with roasted onion and garlic spread, leaving a 1-inch border. Sprinkle with mozzarella. Top with caramelized onion and mushroom mixture and feta. Drizzle or brush edges of dough with olive oil.
6
Bake flatbreads on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
7
Sprinkle reserved thyme leaves over flatbreads. Slice as desired and serve.
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking. Evenly sprinkle dough balls with 2 TBSP flour. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2
Step 2
While dough rests, halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Strip thyme leaves from stems; discard stems and roughly chop half the leaves (reserve remaining thyme for garnish).
3
Step 3
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3-4 minutes.Add mushrooms and chopped thyme; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 5 minutes. TIP: If pan looks dry, add another drizzle of oil.Add garlic powder, 1 tsp sugar (2 tsp for 4 servings), and ¼ cup water. Cook, stirring occasionally, until onion is jammy and caramelized and mushrooms are browned and tender, 2-3 minutes more. Season with salt and pepper. (For 4, you may need to work in batches.)
4
Step 4
Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough.Cover dough with a clean kitchen towel and let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)
5
Step 5
Use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.Evenly spread dough with roasted onion and garlic spread, leaving a 1-inch border. Sprinkle with mozzarella. Top with caramelized onion and mushroom mixture and feta. Drizzle or brush edges of dough with olive oil.
6
Step 6
Bake flatbreads on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
7
Step 7
Sprinkle reserved thyme leaves over flatbreads. Slice as desired and serve.
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puts Chicken & Mushroom Flatbreads on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 1300 calories per serving and 77 g of protein, the numbers fit most balanced eating frameworks without adjustment.
A flatbread is bread typically made with flour, water, and salt, with or without leavening, which are mixed and rolled into flattened dough. Flatbreads are usually baked quickly at high temperatures. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1300Calories
77gProtein
160gCarbs
42gFat
7gFiber
2030mgSodium
Daily calorie contribution65% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Chicken & Mushroom Flatbreads?
Chicken & Mushroom Flatbreads contains 1300 calories and 77 g of protein per serving.
Which meal service offers Chicken & Mushroom Flatbreads?
Chicken & Mushroom Flatbreads is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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